I feel that sushi in Kanazawa is somewhat different from the Edo-style preparation. It’s a culture that appreciates the thickness and moisture of Hokuriku fish, along with the gentle touch of the vinegared rice. As expected from Komatsu Yasuke, the atmosphere in the restaurant is not tense like that of a famous establishment; instead, it has a warm and soft ambiance that surprisingly relaxes you. I believe this comfort is part of the restaurant's charm. What left a strong impression on me was the red tuna. It’s not flashy with fat, but rather competes with the natural aroma and umami of the red meat, making you realize that "sushi is ultimately about the red meat" with each bite. Additionally, the grilled eel rolled into a sushi was truly delightful. The aroma and flavor of the seaweed, along with the temperature, were perfectly calculated, making it stand out brilliantly within the course. The Japanese sake was Kagatobi, which complemented the sushi beautifully. It doesn’t overpower the dish and allows the lingering taste of the fish to shine through. It was a night that reaffirmed the simple truth that Hokuriku sushi pairs best with Hokuriku sake.
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